Maple Glazed Carrots

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Side Dish

Cuisine: American

Servings: 4

Calories: 163 kcal

Author: Brandie @ The Country Cook

Ingredients

• 3 Tbsp butter
• 3 Tbsp brown sugar packed (light or dark)
• 1 Tbsp maple syrup
• 1 pound baby carrots

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Instructions

1. In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
2. Add the carrots and toss to coat.
3. Cover and reduce the heat to low.
4. Simmer for 15 to 20 minutes or until the carrots are tender and glazed.

No-Boil Homemade Macaroni and Cheese

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Servings: 10 -12

Author: The Country Cook

Ingredients

• 8 oz . Velveeta cheese sliced into 1/2" thickness, 1/2 block
• 4 cups milk 2% or higher
• 1 tsp . table salt
• 1 tsp . dry mustard powder
• 2 cups macaroni uncooked
• 4 tbsp . salted butter sliced into 1/2"thickness
• 4 cups shredded cheese (2 cups mixed cheeses 2 cups cheddar)

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Instructions

1. Preheat oven to 350F degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. In the bottom of your baking dish, mix together milk with salt and dry mustard powder.
4. Pour in uncooked macaroni (spread it out.)
5. Then add slices of Velveeta & 2 cups mixed cheeses into baking dish (spread it out.)
6. Top with slices of butter (pushing them down a bit under the milk.)
7. Cover with aluminum foil and bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed).
8. Oven times vary so check it around the 40 minute mark.
9. Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese.
10. Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted.)

Pineapple Casserole

Southern Pineapple Casserole

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 220 kcal

Author: Brandie @ The Country Cook

Ingredients

• 1 cup water
• 1 cup sugar
• 3 tbsp pineapple Jell-O
• 3 tbsp corn starch
• 1 20 oz can pineapple tidbits or chunks (in 100% juice) not heavy syrup
• 1 cup sharp cheddar cheese finely shredded
• 1 1/2 sleeves (45) Ritz crackers crushed
• 1/2 stick butter melted
• 1/2 cup reserved pineapple juice

Instructions

1. Preheat oven to 350F degrees.
2. Spray an 8 x 8 baking dish with nonstick cooking spray.
3. In a medium pot over medium heat, whisk together water, sugar, 3 tbsp. pineapple gelatin mix, and 3 tbsp. corn starch until thoroughly combined and you get all the lumps out.
4. Turn heat up to high and let mixture to come to a boil and thicken.
5. Continue to whisk.
6. Once thickened, take off heat.
7. Drain pineapple chunks thoroughly, setting aside 1/2 cup of the juice.
8. Add drained pineapple chunks to pot and stir.
9. In a large Ziploc bag, finely crush Ritz crackers.
10. Add crushed crackers, melted butter and 1/2 cup reserved pineapple juice into a medium bowl and stir until combined.
11. Add shredded cheese to cooled pineapple mixture and pour into baking dish.
12. Spread Ritz cracker topping over pineapple mixture.
13. Bake in oven for about 30-35 minutes (until topping is golden brown.)
    

    

Sweet Potato Casserole With Canned Yams

Easy Sweet Potato Casserole

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Course: Side Dish

Cuisine: American

Servings: 8

Calories: 300 kcal

Author: Brandie @ The Country Cook

Ingredients

• 1 29 oz can sweet potatoes drained
• ½ cup salted butter melted
• ⅓ cup milk
• ¾ cup sugar
• 1 tsp vanilla extract
• 2 Eggland’s Best eggs beaten
• For the topping:
• 5 tbsp salted butter melted
• ⅔ cup brown sugar
• ⅔ cup flour
• 1 cup chopped pecans

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Instructions

1. Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten Eggland’s Best eggs. Stir until combined well.
2. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
3. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
4. Sprinkle crumbles over sweet potato mixture.
5. Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.

   

Eggnog Cheesecake

INGREDIENTS:

CRUST

2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted
3 tbsp (39g) sugar
1/2 tsp nutmeg

FILLING

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) eggnog
3/4 tsp ground nutmeg
4 large eggs, room temperature

WHIPPED CREAM TOPPING

1 cup (240ml) heavy whipping cream, cold
3 tbsp (45ml) eggnog
10 tbsp (72g) powdered sugar
Nutmeg, for sprinkling
Pearl sprinkles, optional

DIRECTIONS:

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.

CHEESECAKE FILLING AND TOPPING

5. Reduce oven to 300°F (148°C).
6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add the eggnog and nutmeg and mix on low speed until well combined.
8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Pour the cheesecake filling into crust and spread evenly.
10. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 30-40 minutes.
12. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
13. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
14. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
15. To make the whipped cream, add the heavy whipping cream, eggnog and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
16. Pipe the whipped cream onto the cheesecake. I made little rosettes with Ateco tip 844, but feel free to decorate as you like. Sprinkle with a little nutmeg and pearl sprinkles, if desired.
17. Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.